Description
A classic red velvet cake that is moist, tender, and topped with a rich cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Once cooled, frost with cream cheese frosting.
Notes
- For best results, use room temperature ingredients.
- You can substitute the buttermilk with milk and a tablespoon of vinegar if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 30
Keywords: red velvet cake, classic red velvet cake, cream cheese frosting, moist cake, dessert recipe